Porcini Mushroom Soup

Ingredients for Porcini Mushroom Soup

• 20g dried porcini mushrooms (240ml )

• 1450ml tepid water plus 475ml hot water, divided

• 1 medium onion, finely chopped

• 1/2 stick unsalted butter

• 2 celery ribs, finely chopped

• 1 medium carrot, finely chopped

• 3 garlic cloves, finely chopped

• 675g white mushrooms, sliced or quartered

• 1 (425g) can diced tomatoes, drained

• 2 tablespoons finely chopped flat-leaf parsley

• 2 tablespoons finely chopped dill

How to make Porcini Mushroom Soup

Soak porcini in 475ml hot water 15 minutes.

Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoons pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 1450ml water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.

Purée 240ml vegetables and 240ml liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.